Abstract: The effect of maltogenic amylase(MA)from Bacillus subtilis on the quality of bread and dough characteristics were investigated,and the general conclusion of this research could provide a theoretical basis for understanding the role of enzyme preparations in baked products. Four different concentrations of MS were incorporated into the bread formulation,and the influence of addition of MA at 0,0.02%,0.04% and 0.06% on the bread specific volume,texture,water retention,and the textural properties of the bread during storage,sensory characteristic as well as dough rheological properties were studied systematically. The investigation showed that the water retention of bread was significantly improved(P<0.05)and the viscosity and retrogradation of dough were reduced with the increase of MA additive amount(P<0.05). The increase of bread firmness and chewiness were delayed and the aging and quality degradation of bread could be slowed down with the increase of storage days by the addition of MA. Furthermore,the addition of MA at 0.04% can significantly delay the aging of bread,and has little effect on the starch gelatinization properties of the dough. It also revealed an improvement of the bread quality,resulting in the reduction of the water loss rate by 36.92% on the 7th day of storage. The flexibility and toughness of bread were still kept well and the aging of the bread was delayed significantly when they were stored for seven days. Therefore,the development of bread aging can be delayed and the bread quality can be improved by MA.